Step 1: Make the Dressing
In a large mixing bowl, whisk together the olive oil, fresh lime juice, chopped cilantro, salt, and pepper.
Whisk until the dressing is emulsified and the flavors are blended beautifully.

Step 2: Prepare the Salad Ingredients
Cook the corn if you haven’t already—grilled, boiled, or even roasted corn works wonderfully.
Shuck the corn and cut the kernels off the cob.
Halve the cherry tomatoes, dice the avocado into bite-sized pieces, and finely dice the red onion.

Step 3: Combine the Salad
Place the corn, halved tomatoes, diced avocado, and diced red onion into the bowl with the dressing.
Toss everything gently to coat the ingredients without mashing the avocado.

Step 4: Serve and Enjoy
Taste and adjust the seasoning with a little extra salt, pepper, or lime juice if needed.
Serve immediately for the freshest flavor and best texture.

Storage Instructions

Keep Fresh:
Store any leftovers in an airtight container in the fridge for up to 1 day.
The avocado will start to soften and brown after a while, so it’s best enjoyed fresh.

Make Ahead:
You can prep all the ingredients except the avocado a few hours ahead.
Dice and add the avocado just before serving to keep it looking and tasting its best.

Warm Up:
This salad is meant to be served chilled or at room temperature.
No warming needed.